Index

Acorn Processing Anhui Stewed Turtle with Ham (Hong Shao Jia Yu) — Huizhou Prestige Anhui Stinky Mandarin Fish Anhui Stinky Tofu (Chou Dou Fu) — Fermentation for Aroma Anhui Wild Herb Cooking — Shan Ye Cai Tradition Anhui Wild Mountain Herb Cooking Anhui Wild Vegetable Preparations (Hui Cai Ye Cai / 徽菜野菜) Ants Climbing a Tree (Ma Yi Shang Shu) Aromatic Trinity — Ginger, Scallion, Garlic (姜葱蒜 Jiang Cong Suan)

Ba Bao Fan (八宝饭) — Eight Treasure Glutinous Rice: New Year Dessert Bai Zhuo (白灼) — White Scalding: Cantonese Poaching and Hot Oil Finish Bai Zhuo (白灼) — White Scalding: Cantonese Poaching Technique Bak Kut Teh (肉骨茶) — Hokkien Peppery Pork Rib Soup Bakmi: Chinese-Indonesian Egg Noodles Bakmi Jawa: The Noodle Soul of Jogja Bamboo Shoot Preparations (笋 Sun) — Jiangnan Spring Ritual Bang Bang Cabbage (Suan La Bai Cai) Baozi (包子) — Steamed Filled Bun: Northern and Southern Traditions Bao (爆炒) — Explosion Fry at Maximum Heat Bao (爆炒) — Explosion Fry at Maximum Heat Beef Noodle Soup — Taiwanese Style (Niu Rou Mian / 牛肉面) Beef Offal Noodle Soup — Hong Kong Style (牛雜湯麵) Beggar's Chicken (Jiao Hua Ji / 叫化鸡) Beijing Duck — Third Service (Duck Soup and Congee) Beijing Imperial Court Cuisine — Manchu-Han Banquet Legacy Beijing Zha Jiang Mian — Fermented Bean Paste Noodles Betawi: Jakarta's Disappearing Indigenous Cuisine Biang Biang Mian (biángbiáng面) — Shaanxi Belt Noodles Bird's Nest Preparation (Yan Wo / 燕窝) Bitter Melon with Black Bean and Pork (苦瓜炒肉 Ku Gua Chao Rou) Braised Glutinous Rice Pork (Bao Fan / 八宝饭 Variation) BRAISED TOFU WITH MUSHROOMS (HONG SHAO DOU FU) Braised Yellow River Carp (醋熘鱼) — Sweet-Vinegar Shandong Fish Bubur Ayam: The National Breakfast Bowl Bubur Manado: The Porridge of the North Buddha Jumps Over the Wall (佛跳墙 Fo Tiao Qiang) — Fujian Supreme Stock Buddha's Delight (Luohan Zhai — 罗汉斋) Buddhist Temple Cuisine (Si Miao Cai / 寺庙菜) Buddhist Vegetarian Cuisine — Mock Meat Traditions

Cantonese Abalone Braising Cantonese Abalone — Prestige Braising and Service Cantonese BBQ and Siu Mei (烧味) Cantonese BBQ Duck (Shao Ya) — Lacquered Roast Duck Cantonese Beef Brisket Curry (Ka Li Niu Nan / 咖喱牛腩) Cantonese Beef Brisket Noodles (Ngau Lam Mian) CANTONESE BLANCHING (BĀO / BAAK CHIT) Cantonese Braised Abalone (Hong Shao Bao Yu / 红烧鲍鱼) Cantonese Braised Duck with Taro (Xiang Yu Men Ya) Cantonese Braised Peanuts (Lou Hua Sheng) Cantonese Braised Pig's Trotters (Hong Shao Zhu Ti) Cantonese Braised Pork Ribs with Black Bean (Dou Chi Pai Gu) Cantonese Cha Chaan Teng Culture Cantonese Cha Chaan Teng Culture (茶餐厅文化) Cantonese Char Siu Bao — Steamed vs Baked Science Cantonese Char Siu (BBQ Pork) Technique Cantonese Char Siu — Master Technique (叉烧) Cantonese Char Siu — Roast Pork Perfection Cantonese Char Siu Sauce Framework Cantonese Char Siu Variations and Cuts Cantonese Cha Siu Bao (BBQ Pork Bun) — Baked and Steamed Cantonese Cheong Fun — Rice Noodle Roll Varieties Cantonese Chrysanthemum Hot Pot (Ju Hua Guo) Cantonese Congee with Century Egg and Pork Cantonese Congee with Frog (Tian Ji Zhou) Cantonese Congee (粥 Jook) — The Long-Cook Technique Cantonese Crispy Pig (Ru Zhu / 乳猪) Cantonese Crispy Pork (Siu Yuk) — Golden Crackle Technique Cantonese Deep-Fried Milk (Zha Xian Nai) Cantonese Deep-Fried Milk (Zha Xian Nai) Cantonese Deep-Fried Taro Dumpling (Wu Gok) — Lacy Crust Craft CANTONESE DESSERT SOUPS (TONG SUI) Cantonese Double-Boiled Soup (Dun Tang) Cantonese Double-Boiled Soup (Dun Tang) — Patient Nourishment Cantonese Dried Seafood (Hai Wei) Traditions Cantonese Egg Tart (Dan Tat) Cantonese Fish Paste (Yu Rong) Technique Cantonese Fried Rice — Egg Technique and Wok Hei Order Cantonese Ginger and Scallion Lobster — Prestige Wok Preparation Cantonese Ginger-Scallion Oil Sauce Cantonese Har Gau (Crystal Shrimp Dumpling) Cantonese Jook (White Congee) — The Plain Version as Benchmark Cantonese Live Seafood Selection Cantonese Lobster Preparation (Long Xia) Cantonese Lotus Leaf Fish (He Ye Zheng Yu / 荷叶蒸鱼) Cantonese Master Braising Brine (鹵水 Lo Shui) — The Living Stock Cantonese Master Stock (Lou Shui) — Maintenance Tradition Cantonese Moon Cake (Snow Skin) Technique Cantonese Oyster Sauce Applications Cantonese Paper-Wrapped Chicken (Zhi Bao Ji) Cantonese Pineapple Bun (Bo Lo Bao) Cantonese Pineapple Bun (Bo Lo Bao) — Soft Bread Tradition Cantonese Poached Silken Tofu with Soy Dressing Cantonese Pork and Preserved Egg Congee — Master Technique Cantonese Pork Ribs in Black Bean Sauce (Dou Chi Zheng Pai Gu / 豉汁蒸排骨) Cantonese Preserved Duck Egg Congee (Pi Dan Zhou) Cantonese Preserved Mustard Greens (Mei Cai) — Drying and Applications Cantonese Radish Cake (Lo Bak Go) Cantonese Rice Noodle Roll (Cheung Fun) CANTONESE ROAST DUCK (SHAO YA) Cantonese Roast Duck (Shao Ya / 烧鸭) Cantonese Roast Duck (广式烧鸭) Cantonese Roast Goose (Shao E) Cantonese Roast Goose (Shao E) — Hong Kong Institution Cantonese Roast Goose (Shao E / 烧鹅) Cantonese roasting and barbecue (siu mei) Cantonese Salt and Pepper Squid (Jiao Yan Xian You) Cantonese Shrimp Paste Stir-Fry (Ha Jeung) Applications Cantonese Silken Tofu with Century Egg Cantonese Siu Mai (Steamed Pork Dumplings) Cantonese Soy Chicken (Bai Qie Ji) Cantonese Soy Sauce Chicken (Si You Ji) Cantonese Steamed Egg Custard (Zheng Shui Dan) CANTONESE STEAMED FISH (ZHENG YU) Cantonese Steamed Scallop with Glass Noodles Cantonese Steamed Silken Tofu with Preserved Egg (Pi Dan Dou Fu Advanced / 皮蛋豆腐进阶) Cantonese Steamed Spare Ribs with Black Bean (Dou Chi Zheng Pai Gu) Cantonese Steamed Spare Ribs with Taro (Wu Tao Pai Gu / 芋頭排骨) Cantonese Steamed Spare Ribs with Taro (Yu Tou Zheng Pai Gu) Cantonese Steamed Whole Fish Technique — Zheng Yu Cantonese Steaming — Live Seafood (清蒸活鱼) Cantonese Stir-Fried Beef with Ginger and Scallion (Jiang Cong Chao Niurou) Cantonese Stir-Fried Water Spinach with Fermented Tofu (Fu Ru Tong Cai) Cantonese Suckling Pig (Kao Ru Zhu) Roast Tradition Cantonese Superior Stock (Shang Tang) — The Foundation Cantonese Tong Sui (Sweet Soups) Tradition Cantonese Tong Sui — Sweet Soup Traditions Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum Cantonese Turnip (Daikon) Braised Beef Brisket (Lo Bak Ngau Lam) Cantonese Turnip Puff Pastry (Loh Bak Sou) Cantonese Turnip Soup (Qing Dun Luo Bo / 清炖萝卜) Cantonese Typhoon Shelter Crab Cantonese Walnut Shrimp (He Tao Xia) — Honey Walnut Glaze Cantonese Whole Fish Presentations Cantonese Wonton Filling Ratios Cantonese Wonton Noodle Soup (Yun Tun Mian) — Technique and Standards Cantonese Wonton Soup Execution Cantonese XO Sauce Making Cantonese Yum Cha Ordering Etiquette and Protocol Cap Cay: Chinese-Indonesian Stir-Fried Vegetables Champon — Nagasaki Noodle Soup and Chinese-Japanese Fusion Chanpon Nagasaki Chinese-Japanese Noodle History Chaozhou (Teochew) Plum Sauce Braised Duck Char Siu CHAR SIU BAO (BBQ PORK BUNS) Char Siu Bao — Steamed and Baked Versions (叉烧包) Char Siu (Cantonese Barbecue Pork) Char Siu: Cantonese Barbecue Pork CHAR SIU (CANTONESE BBQ PORK) Char Siu (Chinese BBQ Pork) — Cantonese Char Siu — Chinese-Hawaiian BBQ Pork Char Siu So (叉烧酥) — BBQ Pork Flaky Pastry Char Siu (叉烧) — Cantonese BBQ Pork: The Maltose Glaze Method Chengdu Dandan Mian with Sesame School (成都担担面芝麻派) Chengdu Pork and Leek Jiaozi — Making Dumplings at Home Chengdu Street Food — Dan Dan Noodle Technique Deep Dive (担担面) Cheung Fun — Rice Noodle Roll Technique (肠粉) Cheung Fun (肠粉) — Steamed Rice Noodle Roll: The Cantonese Technique Chicken Feet — Phoenix Talons (Feng Zhua / 凤爪 Dim Sum) CHICKEN LONG RICE Chicken's Feet (凤爪 Feng Zhua) — Braised and Deep-Fried Dim Sum Chinese Almond Tofu (Xing Ren Dou Fu) Chinese Artisan Vinegar Production (Zhenjiang Hengshun / 镇江恒顺醋) Chinese Baijiu and Food Pairing Philosophy Chinese BBQ Corn and Sweet Potato Chinese Bird's Nest Soup (Yan Wo) Chinese Black Bean Sauce (豆豉酱) — Building the Cantonese Staple Chinese Braised Beef Brisket — Hong Kong Style (清湯腩) Chinese Braised Beef Tendon Chinese Braised Peanuts (Hong Shao Hua Sheng / 红烧花生) Chinese Braised Pork Trotters (Hong Shao Zhu Ti) Chinese Braised Tofu (Hong Shao Dou Fu) Chinese Braised Tofu (Hong Shao Dou Fu) Chinese Breakfast Fried Dough Stick (You Tiao) Chinese Buddhist Vegetarian Stock (Su Gao Tang) Chinese Chili Oil Eggs (Hong You Bao Dan) Chinese Clay Pot Rice (Bao Zai Fan) Chinese Claypot Rice (Bo Zai Fan) Chinese Cleaver (Cai Dao) Knife Skills Chinese Cold Cuts Platter (Leng Pan / 冷盘) CHINESE COLD DISHES (LIANG CAI) Chinese Cold Dish (Liang Cai) Composition Chinese Cold Jellyfish Salad (Liang Ban Hai Zhe / 凉拌海蜇) CHINESE COLD SESAME NOODLES (MA JIANG MIAN) Chinese Cold Sesame Noodles Overview (Ma Jiang Mian Taxonomy / 麻酱面) Chinese Congee Rice Ratio Science Chinese Congee Toppings — A Taxonomy Chinese Congee (Zhou) Regional Variations Chinese Crispy Chilli Oil — Homemade Varieties Chinese dim sum steaming and wrapping Chinese Drunken Prawns (Zui Xia) Chinese dry-frying (gan bian) Chinese dumpling and wrapper technique Chinese Dumpling Sauces and Dips Chinese Egg Fried Rice (Dan Chao Fan) Chinese Egg Tarts (Dan Tat) — Cantonese vs Portuguese Style Chinese Fermented Black Bean (Dou Chi) — Production and Applications Chinese Fermented Tofu (Dou Fu Ru) Varieties Chinese Five Spice Chinese Five-Spice — Blend Science and Regional Variation Chinese Five Spice Composition and Use CHINESE FIVE-SPICE: COMPOSITION AND USE Chinese Five-Spice (Wu Xiang Fen): Composition and Use Chinese Flavour Bridges — Cross-Cuisine Connections (中餐风味桥) Chinese Flavour Profiles — Ma La vs Wei Xian vs Xian Xiang Spectrum Chinese Flavour Profile (Wei Xing) Taxonomy Chinese Fried Tofu Puffs (You Dou Fu) Chinese Garlic Chive Dumplings (Jiu Cai Jiao / 韭菜饺) Chinese Ginger Milk Curd (Jiang Zhi Zhuan Nai) Chinese Glutinous Rice Cake (Nian Gao) New Year Chinese Gong Bao Chicken (Kung Pao) — Sichuan Original Chinese Hot and Sour Soup (Suan La Tang) Chinese Hot and Sour Soup (Suan La Tang) — Northern Style Chinese Hot Pot Equipment — Types and Selection (火锅器具) Chinese Hot Pot (Huo Guo) Culture Chinese Hot Pot — Ma La Sichuan Broth Science Chinese Imperial Court Cuisine Overview (Gong Ting Cai) Chinese Influence on Indonesian Cuisine (Detailed) Chinese Jellyfish and Shredded Chicken Cold Dish Chinese Jellyfish Cold Dish Chinese Knife-Cut Noodles (Dao Xiao Mian) CHINESE KNIFE SKILLS: CUTTING FOR FLAVOUR Chinese Knife Skills — The Cleaver and the Art of Cutting for Flavour Chinese Knife Skills — The Cleaver as Universal Tool CHINESE KNIFE TOOLS: CLEAVER VARIETIES AND SELECTION Chinese Knife Work — Decorative Cutting (花刀 Hua Dao) Chinese Lap Mei (Preserved Winter Meats) Chinese Liver and Ginger Stir-Fry (Bao Chao Zhu Gan / 爆炒猪肝) Chinese Longevity Noodles (Chang Shou Mian) — Birthday Ritual CHINESE MASTER STOCK: BUILDING AND MAINTAINING Chinese Master Stock (Lu Shui) Maintenance Chinese Master Stock (Lu Shui / 卤水) — Building and Maintaining Chinese Medicinal Food Theory (Yao Shan) Chinese Medicinal Food (Yao Shan) — Eight Treasures Congee Chinese Medicinal Food (Yao Shan / 药膳) Chinese Medicinal Soup — Double-Boiled Traditions (Dun Tang / 炖汤) Chinese New Year Dumplings (Jiaozi) Ritual Chinese New Year Eve Dinner (Nian Ye Fan / 年夜饭) Chinese New Year Eve Reunion Dinner (Nian Ye Fan) Chinese New Year Indonesian: Imlek Food Chinese New Year Reunion Dinner (Nian Ye Fan) — Menu Architecture Chinese New Year Sticky Rice Cake (Nian Gao) — Savoury Stir-Fry Chinese New Year Whole Chicken (Ji) Ritual Chinese Night Market Stinky Tofu Chinese Osmanthus Jelly (Gui Hua Gao) — Floral Dessert Chinese Paper-Wrapped Chicken (Zhi Bao Ji) Chinese Pickled Vegetables Overview (Pao Cai Taxonomy / 泡菜分类) Chinese Pomelo (You Zi) in Cantonese Cooking Chinese Pork Belly — The Ten-Thousand Techniques Chinese Pork Floss (Rou Song) — Dried Meat Technique Chinese Preserved Duck (Lap Ap / 腊鸭) Chinese Preserved Egg (Pi Dan) Making Chinese Preserved Lemon (Xian Ning Meng) and Citrus Chinese Pressed Tofu (Dou Gan) — Texture Manipulation Chinese Regional Dumplings Overview (Zhonghua Jiao Zi / 中华饺子) Chinese Rice — Indica vs Japonica and Regional Preferences Chinese Rice Paper (Sha He Fen) Making Chinese Salt and Pepper Technique (Jiao Yan) Chinese Sesame Flatbread (Shao Bing) Chinese Sesame Paste vs Tahini — The Distinction Chinese Smoked Tea Eggs (Cha Ye Dan) Chinese Smoking Technique (Xun / 熏) Chinese Soy Milk and Tofu — The Bean-to-Curd Process Chinese Soy Milk (Dou Jiang) Culture Chinese Soy Sauce Production — Light vs Dark: The Fermentation Process Chinese Soy Sauce Varieties and Applications Chinese Soy Sauce — Varieties and Culinary Roles Chinese Spring Roll Technique Chinese Starch Thickening — Gou Qian Science Chinese Sticky Rice in Lotus Leaf (Nuomi Ji) Chinese Stir-Fried Tomatoes and Eggs (Xi Hong Shi Chao Ji Dan) Chinese Stir-Frying (Chao): Principles and Sequence Chinese Stock Framework (Tang / 汤) — Types and Hierarchy Chinese Sugar Art (Chuī Tang Ren) — Blown Sugar Figures Chinese Sugar Art (Tang Ren) Craft Chinese Sweet and Sour Pork (Gu Lao Rou) — Cantonese Version Chinese Sweet Fermented Rice (Jiu Niang) Chinese Tanghulu (Candied Fruit Skewers) Chinese Thousand-Layer Pancake (Qian Ceng Bing) Chinese Thousand-Year Egg Production — Alkaline Transformation Chinese Tiger Skin Peppers (Hu Pi Jian Jiao / 虎皮尖椒) Chinese Tofu Skin (Fu Pi) — Multiple Preparations Chinese Vegetable Fermentation Beyond Sichuan CHINESE VEGETARIAN COOKING PHILOSOPHY (SU CAI) Chinese Velveting — Starch Science and Chemistry Chinese Vinegar (Cu) Varieties and Culinary Use CHINESE VINEGARS AND ACID BALANCE Chinese White Fungus (Tremella) Preparations Chinese Whole Fish Presentation (Shang Yu / 上鱼礼仪) Chinese Wok-Fried Water Spinach with Fermented Tofu (Fu Ru Kong Xin Cai) Chinese Wok Hei — The Science Chinese Wok Seasoning and Carbon Steel Care Chinese Wok Smoking Technique (Zhangcha) Chinese Wood Ear Mushroom — Applications (Mu Er / 木耳) Chinese XO Sauce — Components and Use (XO酱) Chinese Youtiao and Soy Milk — Ritual Pairing Chinese Zao (Fermented Wine Lees) Cooking Framework Chinese Zhitiaoer (Stretched Noodles) — La Mian Physics Chinkiang Vinegar (镇江醋 Zhenjiang Hei Cu) — The Black Vinegar of Jiangsu Chongqing Chicken (La Zi Ji — 辣子鸡) Chongqing Grilled Fish (Kao Yu) — Table Brazier Style Chongqing Hot Pot Protocol (重庆火锅礼仪) Chongqing Mao Xue Wang — Offal and Blood Hot Pot Chong Qing Xiao Mian (重庆小面) — Chongqing Small Noodles Chou Doufu (臭豆腐) — Stinky Tofu: The Hunan Street Ferment Chou Gui Yu (臭鳜鱼) — Fermented Mandarin Fish: Anhui's Most Daring Dish Chow-Chow Chow Mein CLAY POT COOKING (SHA GUO CAI) Clay Pot Rice (煲仔饭 Bao Zai Fan) — The Crispy Bottom Technique Cold Skin Noodles — Liangpi (凉皮) Cold-Stirred Cucumber with Garlic (Pai Huang Gua) Cold-Tossed Noodles (Liang Ban Mian): The Technique Congee Congee Base Technique — Stock and Aromatics Congee (Jook / Kayu / Cháo) CONGEE (JOOK / ZHOU) Congee (Naturally Vegan — Mushroom and Ginger) Congee with Century Egg and Salted Pork (Pi Dan Shou Rou Zhou / 皮蛋瘦肉粥) Congee (Zhou): The Long-Cooked Rice Porridge Cong Shao Hai Shen (葱烧海参) — Scallion-Braised Sea Cucumber Cong You Bing (葱油饼) — Scallion Pancake: The Laminated Flatbread Cong You Mian (葱油面) — Shanghai Scallion Oil Noodles Crossing Bridge Noodles — Guo Qiao Mi Xian Advanced (过桥米线精法) Crossing the Bridge Noodles — Full Restaurant Technique Crossing-the-Bridge Noodles: The Love Story in a Bowl Cumin Lamb Stir-Fry (Zi Ran Yang Rou / 孜然羊肉)

Dai Ethnic Cuisine — Lemongrass and Wild Herbs (傣族香料料理) Dai Minority Cooking: Banana Leaf and the Warm Valley Kitchen Dan Dan Mian: Sichuan Noodles in Chilli Sauce Dan Dan Mian (担担面) — The Original Sichuan Street Noodle Dan Dan Noodles Dandan Noodles (Dan Dan Mian) Dan Dan Noodles (Sichuan Street Classic) Dan Dan Noodles: The Layered Sauce Assembly Dao Xiao Mian (刀削面) — Knife-Cut Noodles: Shanxi's Flying Blade Technique Da Zha Xie (大闸蟹) — Hairy Crab Eating Ritual: Seasonal Ceremony Dim Sum Char Siu Bao: Two Styles Dim Sum Dough Varieties Dim Sum — Har Gow (虾饺 — Steamed Shrimp Dumplings) Dim Sum Service Philosophy (点心茶楼文化) Dim Sum: The Yum Cha Preparation Dofu Fa (豆腐花) — Soy Milk Pudding: Cantonese Street Dessert Dongbei Cold Dish Traditions Dongbei Di San Xian (地三鲜 — Three Fresh Treasures) Dongbei Guo Bao Rou (锅包肉 — Crispy Sweet Sour Pork) Dongbei Jiaozi: The Manchurian Dumpling (东北饺子) Dongbei: Manchuria's Dumpling Kingdom Dongbei Pork and Sauerkraut Hotpot (Suan Cai Bai Rou Huo Guo) Dongbei Pork and Sauerkraut Stew (Suan Cai Bai Rou / 酸菜白肉) Dongbei Preservation: Suan Cai and the Cold Larder Dongbei Sauerkraut (Suan Cai) Pork Dongbei Three Fresh Stew (Dong Bei Da Guo Cai / 东北大锅菜) Dongpo Rou (东坡肉) — The Three-Hour Pork Belly Braise Doubanjiang Making — Home and Artisan (郫县豆瓣酱自制) Doubanjiang (Sichuan Fermented Bean Paste — Aged vs Fresh) DOUBANJIANG: THE SOUL OF SICHUAN COOKING Double Cooked Fish with Black Bean Sauce (Chi Zhi Zheng Yu / 豉汁蒸鱼) Douchi (豆豉) — Fermented Black Beans: Production and Use Doufu Pi — Tofu Skin Preparations (豆腐皮) Dou Fu Pi (豆腐皮) — Tofu Skin: The Thousand Layers Preparation Doufu Ru (腐乳) — Fermented Bean Curd: Red and White Varieties Douhua (豆花 — Silken Tofu Pudding) Dragon Boat Festival Zong Zi Drunken Chicken (醉鸡 Zui Ji) — Shaoxing Wine Cold Poaching DRY-FRIED GREEN BEANS (GAN BIAN SI JI DOU) Dry-Fried Green Beans: Sichuan Technique Dumplings (Jiaozi) Dunlop Core Philosophy Dunlop's Ten Sichuan Flavour Profiles Dun (炖) — Chinese Slow Braise: The Gentle Long-Cook Duo Jiao Yu Tou (剁椒鱼头) — Steamed Fish Head with Chopped Chilli

Egg Drop Soup (Viral Restaurant Style — Cornstarch and Pour Method) Egg Drop Soup (Viral Restaurant Style — Cornstarch and Pour Method) EGG FRIED RICE (DAN CHAO FAN) Egg Fried Rice (扬州炒饭 — Yangzhou Style) Egg Roll Egg Tart: Cantonese Pastry Egg Tart Variants — Hong Kong vs Macau (蛋挞) Egg Tart (蛋挞 Dan Tat) — Cantonese Custard Tart: HK Standard Eight Treasure Congee (La Ba Zhou)

Fish-Fragrant Aubergine (Yu Xiang Qie Zi) Fish-Fragrant Eggplant: The Definitive Version FISH-FRAGRANT EGGPLANT (YU XIANG QIE ZI) Five Spice and Chinese Spice Architecture Five-Spice Powder — The Blend and Its Logic (五香粉) Fo Tiao Qiang: Buddha Jumps Over the Wall (佛跳墙) Fragrant Crispy Duck (Xiang Su Ya): Sichuan Style Fried Rice Fried Rice — The Wok Hei Principle Fujian Braised Pork with Fermented Red Rice (Red Wine Pork) Fujian Buddha Jumps Over the Wall (Fo Tiao Qiang) — Imperial Banquet Soup Fujianese Oyster Omelette (Ke Zai Jian) — Starch and Egg Technique Fujianese Oyster Vermicelli (Mian Xian) Fujianese Oyster Vermicelli Minced Pork (Fuzhounese Mian Xian / 福州线面) Fujian Fo Tiao Qiang (Buddha Jumps Over the Wall) Fujian Oyster Omelette (Hai Li Jian) Fujian Peanut Soup (Hua Sheng Tang) — Smooth Nut Comfort Fujian Peanut Soup (Hua Sheng Tang / 花生汤) Fujian Red Wine Lees Chicken (Hong Zao Ji) Fujian Swallow Skin Dumplings (Yan Pi) — Fish-Flour Wrapper Fujian: The Tea-and-Seafood Coast Fuqi Feipian: Husband and Wife Beef Fuqi Fei Pian Technique — The Cold Dish Standard (夫妻肺片) Fuqi Fei Pian (夫妻肺片) — Husband and Wife Beef Slices Fuzhou Fish Ball Soup (Fu Zhou Yu Wan / 福州鱼丸)

Gan Bian (干煸) — Sichuan Dry-Frying: Green Beans and Beef Gansu La Tiao (辣条 — Spicy Gluten Strips) General Tso's Chicken General Tso's Chicken Ginger and Spring Onion: The Foundational Aromatic Pair Glass Noodle Casserole (粉丝煲 Fen Si Bao) — Winter Warming Technique GLUTINOUS RICE TECHNIQUE (NUO MI) Guangdong Snake Cuisine (She Rou / 蛇肉) Guangdong White Cut Chicken (Bai Qie Ji) — Cantonese Poaching Mastery Guangxi Black Glutinous Rice Cake (Zi Mi Ba) Guangxi Guilin Rice Noodles (Guilin Mi Fen) — Broth and Toppings Guangxi Liuzhou Snail Noodles (Luo Si Fen) Guangxi Zhuang Minority Steamed Stuffed Tofu (Niangdoufu) Guangxi Zhuang Sticky Rice Traditions Guilin Rice Noodles Guilin Rice Noodles (Guilin Mi Fen / 桂林米粉) Guizhou Kaili Sour Soup (Kaili Suan Tang) Tradition Guizhou Spicy and Sour Noodles (Huaxi Niu Rou Fen) Guo Qiao Mi Xian (过桥米线) — Crossing-the-Bridge Noodles Guo You (過油) — Oil Blanching: The Professional Pre-Cook Guo You (過油) — Oil Blanching: The Professional Pre-Cook Technique Gyoza vs Dumpling — Japanese Interpretation of Chinese Form

Hainanese Chicken Rice — Chinese Origin and Technique Hainanese Chicken Rice — Singapore-Chinese Classic Hakka Abacus Beads (Suan Pan Zi / 算盘子) Hakka Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou) Hakka Salt-Baked Chicken Hakka Salt-Baked Chicken (盐焗鸡) Hakka Salt-Cured Pork Belly (Mei Zhou Yan Jian Rou / 梅州盐焗肉) Hakka Steamed Pork with Preserved Vegetables (Mei Cai Kou Rou / 梅菜扣肉) Hakka Stuffed Tofu (Niang Dou Fu) Hakka Stuffed Tofu (Niang Dou Fu / 酿豆腐) Hakka: The Wandering People's Food Hakusai Chinese Cabbage Kimchi Pickled Japanese Winter Hand-Pulled Lamb (Shou Zhua Yang Rou / 手抓羊肉) Har Gow — Crystal Skin Prawn Dumpling (虾饺晶皮) Har Gow (虾饺) — Pleated Shrimp Dumpling: Dim Sum Benchmark He Fen (河粉) — Fresh Wide Rice Noodles: Cantonese Ho Fun Hokkien Mee (福建面) — Stock-Braised Noodles of the Fujianese Diaspora Hong Shao Rou (Red-Braised Pork Belly) HONG SHAO TOFU (RED-BRAISED TOFU) Hong You Chao Shou (红油抄手) — Sichuan Wontons in Chilli Oil Hot and Sour Soup Hot and Sour Soup (酸辣汤 Suan La Tang) — Northern Chinese Vinegar Broth Hot Water vs Cold Water Dough — The Master Chinese Dough Science Hua Juan (花卷) — Scallion and Sesame Flower Rolls Hubei Yellow Crane Tower Cuisine Framework Hui Cai (徽菜) — Anhui Cuisine: Mountain Smoke and Fermented Depth Hui Muslim Beef Noodles (Lanzhou La Mian) Hui Muslim Lamb and Cumin Stir-Fry Hunan Dry-Fried Chili with Garlic (Hu Nan Xiao Chao Qing Jiao) Hunan Dry-Pot Cauliflower (Gan Guo Hua Cai) Hunan Mao's Red-Braised Pork (Chairman's Pork) Hunan Mi Fen — Changsha Rice Noodles (长沙米粉) Hunan Smoked Bacon (La Rou) Technique Hunan Smoked Pork (腊肉 La Rou) — Wind-Dried and Smoke-Cured Tradition Hunan Spicy Crayfish (Xiao Long Xia) Hunan Steamed Fish Head with Chilli (Duo Jiao Yu Tou Technique / 剁椒鱼头) Hunan Steamed Fish Head with Duo Jiao Chili Hunan vs Sichuan: Two Chilli Traditions Hung Shao (红烧) — Red Braising: The Architecture of the Master Braise

Imperial Mock Duck (Su Ya / 素鸭) Inner Mongolian Shou Ba Rou

Japanese Chūka Ryōri: Japanese-Chinese Cuisine Traditions Japanese Chūka Ryōri: The Naturalised Chinese Kitchen Japanese Douchi Fermented Black Soybean Japanese vs Chinese Applications Japanese Fucha Ryori Zen-Influenced Chinese Temple Cuisine of Kyoto Japanese Gyoza vs Chinese Jiaozi Cultural Transformation and Utsunomiya Gyoza Culture Japanese Hakusai: Chinese Cabbage in Soups, Pickles and Nabemono Japanese Seiro Steaming Applications: From Dim Sum Parallels to Precision Vegetable Cookery Jian Bing — Beijing Crêpe (煎饼果子) Jian Bing (Chinese Crepe Street Breakfast) Jian Bing (煎饼果子) — Beijing Morning Crepe: Street Food Architecture Jiangnan Chrysanthemum Fire Pot (Ju Hua Guo / 菊花锅) Jiangnan Flavour Profile: Overview Jiangnan Red-Braised Pork (Hong Shao Rou) — Shanghai Standard Jiangsu Wuxi Spareribs (Wu Xi Pao Gu) Jiangsu Yangcheng Lake Hairy Crab Ceremony Jiangsu Yangzhou Fried Rice (Yang Zhou Chao Fan) Jiangxi Gan Cuisine Braised Pork Jiangxi Rice Wine Lees Cooking Jian (煎) — Chinese Pan-Fry: Potsticker Crispy-Base Technique Jian (煎) — Chinese Pan-Fry: Potstickers and Crispy Bases Jiaozi (饺子) — Northern Dumpling Tradition and New Year Ritual Jin Hua Ham (金华火腿) — China's Premier Cured Ham Jugoya Moon Viewing and Tsukimi Food Traditions

Kakuni Pork Belly Braised Nagasaki Chinese Influence Kao (烤) — Chinese Roasting: The Cantonese Siu Mei Tradition Karashibi Ma La Japanese Sichuan Numbing Heat Kenchinjiru Root Vegetable Buddhist Soup Kerak Telor: Jakarta's Royal Street Egg Kou Shui Ji (口水鸡) — Mouth-Watering Chicken: Sichuan Cold Dish Kue Ape: The Crispy Coconut Pancake Kung Pao Chicken Kung Pao Chicken (Full Sichuan Method) Kung Pao Chicken (Gong Bao Ji Ding) Kung Pao Chicken (Gong Bao Ji Ding) Kung Pao Chicken (Gong Bao Ji Ding / 宫保鸡丁) Kung Pao Chicken: Sichuan Classic Kwetiau Siram: The Wet Fried Flat Rice Noodle

Laghman (拉条子 La Tiao Zi) — Uyghur Hand-Pulled Noodles with Lamb Stew La Mian (拉面) — Hand-Pulled Noodles: The Full Technique Lanzhou Beef Noodle Soup (Lanzhou La Mian / 兰州拉面) Lap Cheong (腊肠) — Chinese Sausage: Curing and Drying Tradition Lion's Head Meatball (狮子头 Shi Zi Tou) — Jiangnan Giant Meatball Liu (熘) — Slippery Fry: Velveting Plus Quick Sauce Liu (熘) — Slippery Fry: Velveting Plus Quick Sauce Coating Lo Bak Go — Turnip Cake Technique (蘿蔔糕) Lo Bak Go (萝卜糕) — Turnip Cake: Dim Sum Pan-Fry Classic Lo Mai Gai (糯米鸡) — Lotus Leaf Sticky Rice Parcel Longevity Noodles: Chinese Noodle Tradition Longevity Noodles Technique Longjing Shrimp (龙井虾仁) — Dragon Well Tea-Poached Shrimp Lotus Root Pork Rib Soup LOTUS ROOT PREPARATIONS (LIAN OU) Lotus Root with Sticky Rice (Lian Ou Tian Fen / 莲藕甜粉) Lu Cuisine Clear Stock (清汤 Qing Tang) — Superior Shandong Stock Lu Cuisine (鲁菜) — Shandong: The Oldest of the Eight Great Cuisines Lunar New Year Whole Steamed Fish

Ma Lai Gao (马来糕) — Steamed Brown Sugar Sponge Cake Mala (麻辣) — Numbing-Spicy: Sichuan's Signature Flavour Profile MANAPUA Manapua Variations — Beyond Char Siu Manchu Han Imperial Feast (Man Han Quan Xi) — Components Manchu-Han Imperial Feast (满汉全席) — The Legendary Court Banquet Manisan: The Preserved Fruit Tradition Mantou (馒头) — Plain Steamed Bun: The Northern Staple Mao Doufu (毛豆腐) — Hairy Tofu: Mold-Ripened Tofu Mao Shi Hong Shao Rou (毛氏红烧肉) — Chairman Mao's Red-Braised Pork Mao Xue Wang (毛血旺) — Chongqing Blood Tofu Hot Pot Mapo Doufu: Dunlop's Authoritative Recipe Summary Mapo Eggplant Mapo Eggplant (鱼香茄子 Yu Xiang Qie Zi) — Fish-Fragrant Eggplant Mapo Tofu Mapo Tofu (Full Sichuan Method) Mapo Tofu (Ma Po Dou Fu) Mapo Tofu: Sichuan's Quintessential Preparation Mapo Tofu — Technique Deep Dive Ma Po Tofu: Textural Precision and the Sauce Build Ma Po Tofu — The Chengdu Professional Method Mapo Tofu — The Classical Recipe (麻婆豆腐) Mapo Tofu Variations — Vegetarian, Seafood, and Regional Adaptations Master Stock (Lu Shui): The Living Broth Mei Cai Kou Rou: Preserved Mustard Greens and Pork Belly (梅菜扣肉) Mei Cai (梅菜) — Shaoxing Preserved Mustard Greens: The Umami Amplifier Miao Ethnic Cuisine — Sour Soup (Miao Zu Suan Tang / 苗族酸汤) Miao (Hmong) Sour Soup (Suantang) Culture Mid-Autumn Festival Mooncake Traditions Mie Ayam: The Ubiquitous Chicken Noodle Mie Belitung: The Yellow Prawn Noodle Mie Celor: The Coconut Milk Noodle of Palembang Mie Kocok Bandung: The Shaken Noodle Miso — White, Red, and Hatcho (Fermentation Periods Explained) Mongolian Hot Pot (Shuan Yang Rou / 涮羊肉) Mooncake (Mid-Autumn Festival — Chinese Tradition) Mung Bean Jelly Noodles (Liang Fen / 凉粉)

Nagasaki Kakuni Braised Pork Belly Chinese Influence Nang (馕) — Uyghur Bread: The Clay Oven Flatbread Nanjing Salted Duck (南京盐水鸭 Nanjing Yan Shui Ya) — Cold-Method Cure Nasi Megono: The Rice of Pekalongan Nian Gao (Chinese New Year Sticky Rice Cake) Northern Chinese Braised Lamb (Hong Men Yang Rou) — Dongbei Style Northern Chinese Flatbread (Shao Bing) — Sesame and Layered Varieties Northern Chinese Lamb Skewers (Yang Rou Chuan) — Street Grill Tradition Northern Chinese Noodle-Pulling (La Mian) — Mastery of Gluten Northern Chinese Pancake Roll (Jian Bing Guo Zi) Deep-Dive Northern Chinese Street Grilling (Chuan Culture) Northern Chinese Stuffed Flatbread (Xian Bing) — Pan-Fried Filled Bread Nuoc Cham (Vietnamese — Fish Sauce, Lime, Chilli — Ratio)

Onde-Onde: The Sesame Sphere Orange Chicken Osmanthus Wine Jelly (Gui Hua Dong / 桂花冻) Over-the-Bridge Noodles (过桥米线) Oyster Omelette (O-A Chian / 蚵仔煎) — Fujianese-Taiwanese Street Classic Oyster Sauce (Cantonese — Original Method vs Commercial)

Pao Cai (泡菜) — Sichuan Water Pickle: The Living Ferment Peking Duck Peking Duck — Air-Drying, Maltose Lacquer, and the Wood-Oven Technique PEKING DUCK (BEIJING KAOYA) Peking Duck (Full Method) Peking Duck Pancakes (春饼 Chun Bing) — The Thin Wheat Wrapper Peking Duck Second Service — Duck Congee and Stir-Fried Bones Peking Duck: The Lacquered Skin Technique Peking Dust (Li Zi Fen) Chestnut Dessert Peking Mutton/Lamb in Sesame Paste (Zhi Ma Jiang Yang Rou / 芝麻酱羊肉) Pi Dan (皮蛋) — Century Egg: Alkaline Preservation Technique Pineapple Bun (菠萝包 Bo Lo Bao) — Hong Kong Bakery Institution Pixian Doubanjiang (郫县豆瓣酱) — The Soul of Sichuan Cooking Pontianak and West Kalimantan: The Equator Table Popiah (薄饼) — Fujian-Teochew Fresh Spring Roll Pork Belly Buta no Kakuni Shanghai-Style Japanese Pork Hash — Hawaiian-Chinese Dim Sum Preserved Duck Egg (Century Egg/Pidan): Production and Use

Qiang Guo (呛锅) — The Aromatic Bloom: Starting Every Stir-Fry Qiang Guo (呛锅) — The Aromatic Bloom: Starting Every Stir-Fry Qi Guo Ji (汽锅鸡) — Steam Pot Chicken: Yunnan Condensation Cooking Qingming Festival Foods (清明节食物) Qingming Festival Qing Tuan

Radish Cake — Turnip Cake Protocol for Service (蘿蔔糕上桌礼仪) Rafute — Okinawan Braised Pork Belly (ラフテー) Rayu Chili Sesame Oil Japanese Chinese Flavor Condiment Red Bean Paste (Dou Sha) Production Red Bean Soup (Hong Dou Tang / 红豆汤) Red-Braised Pork Belly (Hong Shao Rou) Red Braising (Hong Shao) — Advanced Technique Red Braising (Hong Shao): Chinese Master Sauce Red-Braising (Hong Shao): The Master Technique Red cooking (Hong Shao) Red Date and Longan Sweet Soup Red Wine Lees Cooking (红糟 / Hong Zao) RED YEAST RICE AND FERMENTED PRODUCTS Red Yeast Rice (红曲 Hong Qu) — Monascus Fermentation in Chinese Cooking Regional Chinese Cuisines: The Eight Great Traditions Rice Wine Lees (Jiu Zao / 酒糟) Cooking Roast Suckling Pig: Cantonese Technique Rou Jia Mo (肉夹馍) — Shaanxi Braised Pork Flatbread: Chinese Hamburger Rubing (乳饼) — Yunnan Fresh Goat Cheese: The Only Chinese Cheese

Sago and Taro Pudding (Xiang Yu Xi Mi Lu / 香芋西米露) Salt-Baked Chicken (盐焗鸡 Yan Ju Ji) — Hakka Technique Sand Pot (Sha Guo) Technique (砂锅) Scallion Oil Noodles (Cong You Ban Mian) — Jiangnan Scallion Oil Noodles (Cong You Mian / 葱油面) Scallion Pancakes Scallion Pancakes — Cong You Bing Advanced (葱油饼精进) Sea Cucumber Preparation (Hai Shen / 海参) Sesame Balls (Jian Dui / 煎堆) Shaanxi Biang Biang Noodles (Biang Biang Mian) Shaanxi Biáng Biáng Noodles — Technique Deep Dive (裤带面) Shaanxi Lamb Soup with Pita (Yang Rou Pao Mo) — Technique Deep Dive Shaanxi Roujiamo (Chinese Burger) Shaanxi Yang Rou Pao Mo (Lamb and Bread Soup) Shaking Beef (Bò Lúc Lắc): Wok Technique Shandong Braised Abalone Mushroom (Jiu Zhuan Bao Gu) Shandong Braised Chicken with Chestnuts (Li Zi Shao Ji) Shandong Braised Intestine (Jiu Zhuan Da Chang) Shandong Braised Pork Intestines (Jiu Zhuan Da Chang) Shandong Braised Pork Knuckle (Tian Ti Shao Zhu Shou) Shandong Braised Sea Cucumber with Scallions — Technique Deep Dive Shandong Braised Yellow River Carp — Advanced (Lu Yu Hong Shao / 鲁鱼红烧) Shandong Congee (Xiao Mi Zhou) — Millet Porridge Tradition Shandong Onion-Braised Sea Cucumber (Cong Shao Hai Shen) Shandong Pan-Fried Mantou (Liang Mian Huang Mantou / 两面黄馒头) Shandong Sea Cucumber Braising (Hong Shao Hai Shen) Shandong Sea Cucumber Roe Braise (Cong Shao Hai Shen — Lu Cai / 葱烧海参鲁菜版) Shandong Stuffed Lotus Root (Jiao Hua Lian Ou / 蛟花莲藕) Shandong Sweet and Sour Yellow River Carp Shanghai Drunken Hairy Crab (Zui Xie) — Rice Wine Preservation Shanghainese Crab Roe (Cheng Xie) Cuisine Shanghainese Four Joy Meatballs (Si Xi Wan Zi) Shanghainese Hairy Crab Soup Dumplings (Xie Fen Xiao Long Bao) Shanghainese Lion's Head Meatballs (Shi Zi Tou) Shanghainese Pan-Fried Pork Chop (Gu Lao Rou) Shanghainese Red Braised Pork Belly Shanghainese Red-Braised Trotters (Hong Shao Zhu Ti / 红烧猪蹄) Shanghainese Scallion Oil Noodles (Cong You Ban Mian) Shanghainese Shengjian Bao Shanghainese Smoked Fish (Xun Yu) Shanghainese Smoked Quail Eggs (Xun Chun Dan) Shanghai Nian Gao (年糕 — New Year Rice Cake) Shanghai Pan-Fried Pork Buns — Sheng Jian Bao Advanced (生煎包精进) Shanghai Pan-Fried Pork Buns (Sheng Jian Bao) — Crispy-Bottom Dumplings Shanghai Smoked Fish (Xun Yu / 熏鱼) Shanghai Soup Dumplings (Xiao Long Bao) — Advanced Technique Shanghai Three Cup Chicken (San Bei Ji) via Taiwanese Influence Shan State Cooking: The Mountain Tradition Shanxi Aged Vinegar — Craft and Culinary Use Shanxi Fen Jiu Vinegar Culture (山西醋文化) Shanxi Knife-Cut Noodles (Dao Xiao Mian) — Competition and Mastery Shanxi Pork with Vinegar (Cu Liu Li Ji) — Shanxi Vinegar Application Shanxi Sliced Noodles — Dao Xiao Mian (刀削面) Shaobing — Sesame Flatbread (烧饼) Shaoxing Rice Wine (绍兴黄酒) — Production, Grades, and Culinary Use Sheng Jian Bao (生煎包) — Shanghai Pan-Fried Soup Bun Shippoku Ryori Nagasaki Chinese-Japanese Cuisine Shou Zhua Fan (手抓饭) — Uyghur Polo: The Silk Road Pilaf Sichuan Bang Bang Chicken Sichuan Bang Bang Chicken (Bang Bang Ji) — Smashed Sesame Tradition Sichuan Boiled Beef in Fiery Sauce (Shui Zhu Niu Rou) SICHUAN BOILED FISH (SHUI ZHU YU) Sichuan Braised Beef Tendon with Chili Oil (Liang Ban Niu Jin) Sichuan Buddhist Noodle (Zhai Mian) — Vegetarian Street Noodles Sichuan Chili Bean Paste (Doubanjiang) Production Sichuan Chilli Oil: Homemade Technique Sichuan Chilli Oil (红油 Hong You) — Making the Infused Oil Sichuan Cold Dishes: The Cold Kitchen Tradition Sichuan Cold Noodles (Liang Mian) — Summer Sesame Tradition Sichuan Cold Sesame Noodles (Liang Mian) Sichuan Cold Sliced Pork in Garlic Sauce (Suan Ni Bai Rou) Sichuan Cold Tofu with Chili (Liang Ban Dou Fu) Sichuan Cooking Techniques: The Seven Methods Sichuan Dan Dan Mian — Traditional Street Version Sichuan Dan Dan Noodles Sichuan Doubanjiang and Ma La Principle Sichuan Doubanjiang (Chilli Bean Paste): The Soul of Sichuan Sichuan Fish-Fragrance Eggplant (Yu Xiang Qie Zi) Sichuan Fish-Fragrance Eggplant (Yu Xiang Qie Zi) — No Fish Required Sichuan Fragrant Crispy Beef (Xiang Su Niu Rou) Sichuan Fragrant-Numbing Cold Noodles (Liang Mian / 凉面) Sichuan Gan Bian — Dry-Frying Technique Sichuan Garlic Sauce Chicken Skin (Suan Ni Bai Rou) Sichuan Hot and Sour Soup (Suan La Tang) Sichuan Hot Pot Sichuan Hotpot Broth (Huo Guo Tang Di) SICHUAN HOT POT (HUAN GUO) Sichuan Hot Pot (四川火锅) — The Mala Broth and Dipping Ritual Sichuan Husband and Wife Beef (Fu Qi Fei Pian) Sichuan Jian Bing — Street Crepe with Ma La Variant Sichuan Lazi Ji (Chili Chicken Dry-Fry) Sichuan Mala Hot Pot Dipping Sauce (火锅蘸料) — Building the Bowl Sichuan mala (numbing-spicy) Sichuan Mala Xiang Guo — Dry-Style Hot Pot Stir-Fry Sichuan Mapo Tofu — Technical Breakdown Sichuan Mashed Aubergine with Sesame (Bang Bang Qie Zi / 棒棒茄子) Sichuan Numbing Sour Fish (Suan Tang Yu) Sichuan Numbing Spicy Braised Beef (Shui Zhu Niu Rou) Sichuan Numbing-Spicy (Ma La) Flavour System Sichuan Paocai (Pickle Jar) Method Sichuan Peppercorn: The Numbing Spice Surveyed Sichuan Pepper (Hua Jiao): Toasting, Grinding, and the Ma Experience Sichuan Pickled Chili — Duo Jiao Varieties and Applications Sichuan Pickled Chilli Paste (Pao Jiao / 泡椒) SICHUAN PICKLED VEGETABLES (PAO CAI) Sichuan Pickled Vegetables (Pao Cai) — Live Culture Tradition Sichuan Preserved Egg with Tofu (Pi Dan Dou Fu / 皮蛋豆腐) Sichuan Preserved Vegetables: Paocai and Zhacai SICHUAN PRESERVED VEGETABLE (YA CAI / ZHAI CAI) Sichuan Rabbit Head (Tu Tou) Street Food Sichuan Rabbit (Hua Jiao Tu / 花椒兔) Sichuan Red Chili Oil (Hong You) Technique Sichuan Spiced Cucumber (Suan La Huang Gua / 酸辣黄瓜) Sichuan Spicy Rabbit (Zi Ran Tu Rou) — Chengdu Cold Snack Sichuan Spicy Wontons (Chao Shou) Sichuan Spicy Wontons in Chili Oil (Hong You Chao Shou) Sichuan Strange-Flavour Cold Chicken (Guai Wei Ji) Sichuan Strange Flavour (Guai Wei) Sauce Sichuan Toothpick Lamb (Ya Qian Yang Rou / 牙签羊肉) Sichuan Twice-Cooked Pork (Hui Guo Rou) Sichuan Twice-Cooked Pork — Hui Guo Rou Technique SICHUAN TWICE-COOKED PORK: TECHNIQUE DEEP DIVE Siu Long Bao — Soup Dumplings Advanced (小笼包精进) Siu Mai (烧卖) — Open-Top Dumpling: Cantonese Assembly Technique Siu Yuk (烧肉) — Cantonese Roast Pork Belly: The Crackling Technique Soy Milk and You Tiao — Chinese Breakfast Pair (豆浆油条) Soy Sauce Chicken (豉油鸡 Chi You Ji) — Cantonese Master Soy Method Spring Rolls Spring Roll Wrappers: Frying and Rolling Technique Squirrel-Shaped Mandarin Fish (松鼠鳜鱼 Song Shu Gui Yu) — Deep-Fried Showpiece Steamed Egg Custard (Zheng Shui Dan / 蒸水蛋) Steamed Fish Cantonese-Style (Qing Zheng Yu) Steamed Fish Head with Chopped Chili (Duo Jiao Yu Tou) Steamed Glutinous Rice Lotus Parcels (He Ye Fan / 荷叶饭) Steamed Glutinous Rice with Lap Cheong (Lo Mai Gai) Steamed Glutinous Rice with Pork and Mushrooms (珍珠丸子 Zhen Zhu Wan Zi) Steamed Pork Ribs with Black Bean and Chilli (Chi Zhi Zheng Pai Gu) Steamed Pork Ribs with Black Bean (豆豉排骨 Dou Chi Pai Gu) — Dim Sum Classic Steamed Sea Bass with Ginger and Scallion (清蒸鱼) Steamed Sea Bass with Ginger and Scallion (清蒸鱼 Qing Zheng Yu) — Cantonese Master Technique Steamed Silver Pomfret (Qing Zheng Chang Yu / 清蒸鲳鱼) Steamed Wuchang Fish Steaming in Chinese Cooking Steam Pot Chicken: Yunnan's Waterless Miracle Sticky Rice: Glutinous Rice Technique Stir-Fried Beef with Ginger and Spring Onion (Jiang Cong Chao Niu He / 姜葱炒牛河) Stir-Fried Chinese Greens with Garlic (Qing Chao) STIR-FRIED LEAFY GREENS (CHAO QING CAI) Stir-Fried Water Spinach with Fermented Tofu (炒通菜 Chao Tong Cai) Stir-Frying: The Wok in Mekong Cooking Stocks in Chinese Cooking: Superior, Second, Milk Suan Cai (酸菜) — Northern Chinese Fermented Cabbage: The Cold-Climate Preserve Suan La Fen (酸辣粉) — Sichuan Hot and Sour Glass Noodles Su Cai (苏菜) — Jiangsu Cuisine: Sweet Precision and Refined Technique Sun Cake (Tai Yang Bing / 太阳饼) Suzhou Braised Tofu (Su Shi Hong Shao Dou Fu / 苏式红烧豆腐) Suzhou Sweet and Sour Mandarin Fish (Song Shu Gui Yu) Sweet and Sour Pork SWEET AND SOUR PORK (TANG CU LI JI)

Taihu Lake Crab Season Protocol (太湖蟹季节) Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian) — Braised Beef Broth Taiwanese Braised Pork Rice (Lu Rou Fan) — Street Food Institution Taiwanese Braised Pork Rice (Lu Rou Fan / 卤肉饭) Taiwanese Oyster Vermicelli (E A Mian Xian / 蚵仔麵線) Taiwanese Oyster Vermicelli (O A Mi Suah) Tang Hulu (糖葫芦) — Candied Hawthorn on a Stick Tangyuan and Chinese Sweet Glutinous Rice Preparations Tang Yuan (汤圆) — Glutinous Rice Balls: Lantern Festival Tradition Tangyuan (汤圆 — Sweet Glutinous Rice Balls in Soup) Taro Cake (Wu Tao Gou) and Taro Dumpling (Wu Gok) Taro Dumpling — Wu Gok Advanced Technique (芋角精进) Tea-Smoked Duck (Zhang Cha Ya) TEA-SMOKED DUCK (ZHANGCHA YA ZI) Tenshinhan Crab Egg Omelette Chinese Japanese Teochew Braised Goose (Lu Shui E) — Chaozhou Masterwork Teochew Braised Goose (Lu Shui E / 卤水鹅) Teochew Cold Crab (Leng Pang He) Tradition Teochew Cold Crab (Leng Pang Xie / 冻螃蟹) Teochew Fish Congee (Yu Sheng Zhou / 鱼生粥) Teochew Lor Bak (五香肉卷) Teochew Oyster Cake (Hu Jian / 蚵仔煎) Test Wok Technique Entry Thai Wok Technique — Press, Don't Toss / เทคนิคการใช้กระทะ The Chinese Coolie Labour Routes: Chifa, Jamaican Chinese, and the Coolie Kitchen The Chinese Pantry: Essential Non-Negotiable Ingredients The Chinese Wok Master: Listening to the Fire The Continent's Vastness: Why "African Food" Doesn't Exist The Eight Great Cuisines: Why "Chinese Food" Doesn't Exist The Five Flavors (五味 Wu Wei) — Sour, Sweet, Bitter, Spicy, Salty The Four-Flavour Balance: Sour-Salt-Sweet-Hot The Fujian Light Hand: Restraint as Philosophy The Heat Family: Capsaicin, Piperine, and Allicin The Noodle (Cross-Cultural) The Universal Acid Architecture The Wok: Chinese Fire Technique The Wok: Seasoning, Maintenance, and Heat Management THE WUXI RIB: SHANGHAINESE SWEET BRAISED SPARE RIBS Three Cup Chicken — Authentic Technique (San Bei Ji / 三杯鸡) Three Cup Chicken (三杯鸡 San Bei Ji) — Taiwanese-Chinese Classic Tian Mian Jiang (甜面酱) — Sweet Bean Paste: Beijing's Essential Condiment Tibetan Thukpa — Hearty Mountain Noodle Soup Tibetan Thukpa (Noodle Soup) Tibetan Tsampa (Roasted Barley Flour) Culture Tibetan Tsampa (糌粑) — Roasted Barley Flour: High Altitude Sustenance Tofuyo Okinawan Fermented Tofu Twice-Cooked Eggs: Tea Eggs (Cha Ye Dan) Twice-Cooked Pork Twice-Cooked Pork (Hui Guo Rou) Twice-Cooked Pork (Hui Guo Rou) Twice-Cooked Pork (Hui Guo Rou): Sichuan Technique Twice-Cooked Pork (Hui Guo Rou / 回锅肉) Twice-Cooked Pork: The Two-Stage Fat Rendering

Velveting (Guo You / Shui Bao): Silky Protein Pre-Treatment Velveting: Starch-Protein Coating for Stir-Fry Velveting (上浆 Shang Jiang) — The Silk Protein Coating Velveting (上浆 Shang Jiang) — The Silk Protein Coating Viral Cucumber Salad (Smashed Cucumber — Chinese Origin Method) Viral Cucumber Salad (Smashed Cucumber — Chinese Origin Method)

Wa Chuka Japanese Chinese Cuisine Ramen Culture Wensi Tofu (文思豆腐) — Extreme Knife Work: 1mm Tofu Threads West Lake Vinegar Fish (西湖醋鱼 Xi Hu Cu Yu) — Hangzhou's Signature White Cut Chicken (白切鸡 Bai Qie Ji) — The Cantonese Poaching Standard Wife Cake (Lao Po Bing / 老婆饼) Wok hei Wok Hei (镬气) — The Breath of the Wok Wok Hei (镬气) — The Breath of the Wok WOK MAINTENANCE AND SEASONING Wok seasoning and maintenance Wok Seasoning — Building the Carbon Patina Wok Seasoning — Building the Carbon Patina Wonton and noodle soup assembly (Chinese) Wonton Noodle Soup (Cantonese) Wonton-Noodle Soup (Wan Tan Mian / 云吞面) Wonton Soup Wonton Soup (Hun Tun Tang / 馄饨汤) Wu Gok (芋角) — Taro Dumpling with Lacy Honeycomb Shell Wuhan Hot and Dry Noodles (Re Gan Mian) — Sesame Paste Mastery Wuhan Hot Dry Noodles Wuhan Hot Dry Noodles (Re Gan Mian / 热干面)

Xiang Cuisine (湘菜) — Hunan: The Spiciest of the Eight Great Cuisines Xian (鲜) — Chinese Umami: The Fifth Taste and MSG History Xiao Long Bao Xiao Long Bao (Shanghai Soup Dumplings) Xiaolongbao: Soup Dumplings Xiao Long Bao (小笼包) — Shanghai Soup Dumplings: The Full Technique Xinjiang Big Plate Chicken (Da Pan Ji) Xinjiang Dapanji — Big Plate Chicken Xinjiang Lamb Pilaf (Zhua Fan) — Uyghur Rice Tradition Xinjiang Nang (Uyghur Flatbread) Xinjiang Pilaf (Po Lo Fan / Polo) Xinjiang Pulled Noodles — La Mian Technique (新疆拉面) XO Sauce (Hong Kong — Dried Scallop, Ham, Prawn — Umami Bomb) Xuanwei Ham (宣威火腿) Xun (熏) — Chinese Smoking: Tea, Sugar, and Wood

Ya Cai (芽菜) — Sichuan Preserved Mustard Greens: The Essential Garnish Yak Butter Tea (酥油茶 Su You Cha) — Tibetan Salt-Butter Tea Yang Rou Chuan (羊肉串) — Uyghur Lamb Skewers: The Cumin Technique Yangzhou Fried Rice (扬州炒饭) — The Rice-Frying Standard Yellow Croaker Fish in Sauce (Huang Yu Hong Shao / 黄鱼红烧) Yi Ethnic Cuisine — Stone Pot Cooking (彝族石锅料理) Yokohama Chinatown and Chuka Ryori: Japanese-Chinese Fusion Cuisine Yong Tau Foo: Hakka Stuffed Tofu (酿豆腐) You Tiao (油条) — Chinese Crullers: The Breakfast Tradition Yunnan Bai Minority Cuisine — Yunnan Erhai Lake Yunnan Beef Hotpot and Raw Beef Yunnan Cheese (Rubing) — Chinese Dairy Tradition Yunnan: China's Southeast Asian Bridge Yunnan Crossing-the-Bridge Noodles (Guo Qiao Mi Xian) Yunnan Cross-the-Bridge Noodles — Individual Tableside Assembly Yunnan Dai Minority Cuisine Yunnan Dai Minority Roasted Pineapple Rice Yunnan Goat's Cheese — Rubing Techniques (云南乳饼) Yunnan Mushroom Hotpot — Wild Varieties Deep Dive Yunnan Naxi Minority Baba Bread — Lijiang Flatbread Yunnan Pineapple Rice (菠萝饭) — Dai Cuisine Fragrant Rice Yunnan Rice Noodle Varieties (云南米线变体) Yunnan Spicy Lemongrass Beef (Dai Minority Style) Yunnan Wild Mushroom Culture Yunnan Wild Mushroom Culture Yunnan Wild Mushroom Hotpot (Ye Sheng Jun Huo Guo) Yunnan Wild Mushrooms — The Most Diverse Fungal Cuisine in China Yu Xiang: Fish-Fragrant Flavour Yu Xiang (鱼香) — Fish-Fragrant Sauce: No Fish Required

Zha Cai (榨菜 — Sichuan Preserved Vegetable) Zhajiangmian — Beijing Fermented Sauce Noodles (炸酱面) Zha Jiang Mian (炸酱面) — Beijing Noodles with Fermented Bean Meat Sauce Zha Jiang Mian (炸酱面 — Beijing Noodles with Meat Sauce) Zha (炸) — Chinese Deep-Frying: Temperature Stages and Double-Fry Zha (炸) — Chinese Deep-Frying: The Double-Fry Method Zhejiang Braised Pork Knuckle (Dongpo Ti Pang / 东坡蹄膀) Zhejiang Dongpo Pork Zhejiang Dongpo Pork — Historical and Cultural Context Zhejiang Dongpo Pork — Slow Braise Philosophy Zhejiang Pickled Crab (Zui Xie / 醉蟹 — Drunken Crab) Zhejiang West Lake Fish in Vinegar Sauce (Xi Hu Cu Yu) Zhongshan Pineapple Bun (Bo Lo Bao) Variations Zhong Sui Jiao (钟水饺) — Zhong's Chilli Dumplings Zong Zi (粽子) — Rice Dumplings: Dragon Boat Festival Tradition

上海本帮菜 (Shanghai Benbang Cai): Shanghai Native Cuisine 中亚烹饪 Central Asian Cooking: The Silk Road Kitchen 中国八大菜系 (Zhongguo Bada Caìxi): The Eight Regional Cuisines 中国茶文化 (Zhongguo Cha Wenhua): Tea Culture and Cooking 中国面条 (Zhongguo Miántiao): The Chinese Noodle Tradition 发酵食品 (Fajiao Shipin): Chinese Fermentation Tradition 四川麻辣 (Sichuan Ma La): The Numbing-Spicy Architecture 年節食俗 (Nianjie Shi Su): Chinese Festival Food Tradition 广东烧腊 (Guangdong Shao La): Cantonese Roasting Tradition 广式点心 (Guangshi Dianxin): The Dim Sum Tradition 湘菜 (Xiang Cai): Hunan Cuisine 炒 (Chao): Wok Technique as Science 粤菜哲学 (Yue Cai Zhexue): Cantonese Culinary Philosophy 红烧 (Hong Shao): Red-Braising Technique 老挝烹饪 Laotian Cooking: The Forgotten Tradition 豆腐料理 (Doufu Liaoli): Chinese Tofu Tradition 随园食单 (Suí Yuán Shí Dān): Yuan Mei's 18th Century Food Canon